Recipes by Julianne

4 c. loosely packed flat-leaf (Italian) parsley 2 T. coarsely chopped garlic, or more or less to taste 4 small scallions, chopped 1 medium carrot, coarsely grated 1/3 c. red or white wine vinegar, plus additional if desired 1 stalk celery, coarsely diced 1 jalapeno pepper, stemmed but not seeded, chopped, or substitute hot pepper […]

My daughter, Ashley, found this chutney in Gourmet magazine’s December 2002 issue. Like her mother, she can’t resist tinkering with recipes; this is her adaptation. The tang of the cranberries and spicy heat from the black pepper is a welcome counterpoint to rich holiday meals. Ashley makes a large batch every year to have extra […]

Caramelized onions are incredibly unctuous, with a rich mouth feel that belies the small amount of oil used. They are so delicious and have so many uses that I try to always keep some in my refrigerator. The only preparation that takes much time is slicing the onions. If making multiple recipes, you may need […]

These biscuits are a wonderful alternative to other breads at breakfast, lunch, and dinner. They’re a snap to make, particularly if the dry ingredients have been mixed ahead of time. To make them for gifts, line up the bags you’ll be putting them in and make an assembly line. Half the cheese goes into the […]

These long thin toasts look and taste sophisticated, but they’re easy and inexpensive to make. Give them by themselves, or with a wedge of good cheese (the Corkscrew has the best selection locally) and a bottle of wine. Gift tag suggestion: Asiago toasts are great with soups and salads, as an accompaniment to cheese, or […]

The main components of this Italian classic might seem like an unlikely pairing – pork cooked in milk – but once you taste it, you’ll realize it’s a marriage made in heaven. The recipe below calls for a boneless loin, but other pork cuts work equally well. It’s one of the ways that Michael Higgins […]

This tangy soup, with its bright and lively flavors, is a perfect antidote to holiday overindulgence, but it’s great any time. It takes little more than half an hour from start to finish, and there’s only about 10 minutes of actual prep involved: opening a can of tomatoes, chopping a pepper and onion, and blending […]

1 1/2 lb. baking (russet) potatoes 1/2 c. warm (not hot) water reserved from cooking the potatoes 1 tsp. honey or sugar 1 T. active dry yeast (NOT fast-acting) 2 T. extra virgin olive oil 1 T. kosher or sea salt 4 3/4 c. unbleached all-purpose flour Semolina or fine cornmeal Peel the potatoes and […]

Kennedy will be demonstrating this unique take on ratatouille at the Holiday Farmer’s Market. He says, “This recipe has been very popular over the years for me. I love this dish because it uses unusual ingredients, such as rutabagas and turnips. People try it and love it.” His recipe calls for fresh sage to be […]

Read through these instructions at least a couple of times before beginning, to get an understanding of how everything comes together. For additional help, I’ll be demonstrating how to cut up a chicken at the Nov. 21 Holiday Farmer’s Market, much of which is applicable to this preparation. 1 turkey, any size Brine to cover […]

These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s categories. Running a B&B sounds appealing to me except the part about regularly rising before dawn to prepare guest breakfasts. Leone has a solution: He […]

These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s categories. Running a B&B sounds appealing to me except the part about regularly rising before dawn to prepare guest breakfasts. Leone has a solution: He […]